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Ingredients
- 140 g brown onion cut into quarters
- 130 g carrot cut into pieces (2-3 cm)
- 130 g celery cut into pieces (2-3 cm)
- 3 garlic cloves
- 50 g extra virgin olive oil
- 800 g boneless lamb shoulder cut into pieces (3-4 cm)
- salt to season
- ground black pepper to season
- 100 g red wine
- 6 anchovy fillets
- ½ tsp dried chilli flakes
- 1 tbsp fennel seeds lightly crushed
- 300 g canned chopped tomatoes
- 25 g tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 50 g shaved Parmesan cheese
- 1 - 2 sprigs fresh basil leaves only
- Nutrition
- per 1 portion
- Calories
- 549.3 kcal / 2306.9 kJ
- Protein
- 49 g
- Fat
- 34.8 g
- Carbohydrates
- 8 g
- Fibre
- 5.5 g
- Saturated Fat
- 11.1 g
- Sodium
- 758.6 mg
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